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Lemon Cauliflower Risotto


Lemon Cauliflower Risotto

Serves: 4

Category: Main Dishes - Vegan
Author: Chef Martin Oswald
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Rated by: 21 members

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Cauliflower stands in for rice in this wonderfully flavorful and creamy "Risotto".

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Ingredients:

1/2 onion, diced
2 cloves garlic, finely chopped
1/2 cup low-sodium or no-salt-added vegetable broth
6 cups very finely chopped cauliflower florets (tops of florets only, not stems)
1/2 organic lemon, juiced and zested
1 cup roasted red bell peppers, sliced
1 tablespoon nutritional yeast
2 cups spinach, finely sliced
4 tablespoons raw almond butter
2 tablespoons sliced chives, divided
2 tablespoons raw almonds, chopped

Instructions:

Saute the onion and garlic in a stainless pot without water, stirring often until golden brown, about 7 minutes.

Add the vegetable broth and cauliflower and saute for 3 minutes. Add all other ingredients except the almonds and 1 tablespoon chives and cook for 3 more minutes or until cauliflower is al dente. Sprinkle the almonds and remaining chives over the risotto.

Calories 245; Protein 10 g; Carbohydrates 18 g; Total Fat 17.1 g; Saturated Fat 1.7 g; Cholesterol 0 mg; Sodium 88 mg; Fiber 7.4 g; Beta-Carotene 943 ug; Vitamin C 167 mg; Calcium 134 mg; Iron 2.2 mg; Folate 137 ug; Magnesium 102 mg; Zinc 1.7 mg; Selenium 2.2 ug

Comments (19):

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Deni99

10/23/2012 04:43 PM

Rated this recipe: (no rating)

How much Risotto is needed in the recipe. I don't see it listed.

Marlys

10/24/2012 04:51 AM

Rated this recipe: (no rating)

The finely chopped cauliflower is the "risotto".

bjcounts

10/27/2012 06:40 PM

Rated this recipe: (no rating)

I LOVED this! I can't wait to make it again.

dhogan

10/31/2012 07:15 PM

Rated this recipe:

This is a great recipe. The texture and flavors are wonderful and I recommend it. I will keep cooking this.

free2choose

11/09/2012 12:55 PM

Rated this recipe:

I used soy sauce instead of nutritional yeast and a frozen kale/collard combo instead of spinach, and it worked great.

LB

12/10/2012 04:37 PM

Rated this recipe:

I made this for my non-ETL family members and they loved it. I love the fresh lemon flavor.

LindaRose

02/24/2013 06:26 PM

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Wow. This is great, and I don't even LIKE cauliflower!

skipsperry

03/08/2013 09:03 PM

Rated this recipe:

This recipe is delicious. The cauliflower did resemble risotto, to our surprise. While we liked the recipe as is, we LOVED our tweaks to it, but it no longer is like a risotto, but more like a tabouli.

Add:

1/8 tsp freshly ground pepper
1/2 tsp orange curry powder

In addition to the chopped almonds, add a sprinkling of sunflower seeds, pumpkin seed, and a few "squirts" of Sriracha hot chili sauce.

Delicious!

Sheridan

04/03/2013 02:40 PM

Rated this recipe: (no rating)

I will make this again, next time without the nutritional yeast. I found that the wonderful lemon flavor was overwhelmed by the nutritional yeast, and actually ended up making it a duller, boring-er flavor. Chopping up the caulflower takes about 15 minutes, so expect this to take more like 45 minutes to prepare. Perhaps with the nutritional yeast out, more flavor dimensions will be apparent, but I would recommend adding in peas and mushrooms for more of that missing flavor dimension.

Tammerb

04/24/2013 12:01 AM

Rated this recipe:

Fantastic recipe. Will make this one again! Even my hubby enjoyed this dish. We did add a squeeze more lemon juice at the end.

Heisefam

06/02/2013 06:30 PM

Rated this recipe: (no rating)

So Good!! Even my picky eaters liked it! :-) And pretty easy to make!
This comment was last edited on 06/02/2013 06:30 PM

wltrn

07/14/2013 08:45 AM

Rated this recipe:

This was absolutely delicious! I served it as a side dish alongside steak for some meat eating friends (main dish for us!) They could not stop raving about it!!!! This will definitely be in our regular menu rotation.

dotty60

10/27/2013 12:19 PM

Rated this recipe:

Delicious! I used the food processor to cut the cauliflower florets - it saved a lot of time & produced a wonderful texture. After cutting out the large stems from the center of the cauliflower head, separate the florets and add to the Cuisinart (with the metal blade attachment). Pulse until desired consistency. I did it in 2 batches. I also thought the dish needed a little more lemon - I used a whole one for juice and zest.

Sandi

07/14/2014 05:47 PM

Rated this recipe:

I agree with all of Dotty's comments above. It's a winner!

WeissFamily

11/03/2014 04:45 PM

Rated this recipe: (no rating)

How many cauliflowers?

joyhuntington

11/03/2014 06:38 PM

Rated this recipe: (no rating)

Very tasty! WeissFamily, I used one large head if cauliflower. I too, used the juice of one whole lemon, mostly because I misread the recipe, but it was good.

LiseW07

11/04/2014 10:29 AM

Rated this recipe:

First try...bland but I added white pepper to improve the flavor.
Thank you dotty60 for the tip on using a food processor.
I only had a small ORANGE cauliflower (the rest was used in a Halloween salad)
so added 2 carrots to blend in with the theme: ORANGE. It blended in nicely.
I replaced the spinach with mustard greens from my garden.
I couldn't taste the lemon...but then, I'd rather not...considering it would be too citrusy.
Making vegan quinoa and sweet potato burgers to go along with this Risotto with a twist.

msajbel

11/05/2014 08:46 AM

Rated this recipe:

This entrée is amazing! The cashew butter makes it so creamy and delectable. One of the top 5 recipes I've tried.

Freshenista

09/28/2015 10:12 PM

Rated this recipe:

I liked this, though not as much as some of the other recipes I've had from this site. My husband, who is not a cauliflower fan, was not enthusiastic. We were short on spinach, so maybe didn't have the best version. I thought it resembled cous cous more than risotto, so might try it with a cous cous recipe next time. I'm not a big fan of most of the crucifers, so as a way to eat a lot of cauliflower, I'd give it a thumbs for this recipe and as potential for other options.